Caramel Apple Crisp

This is a old time favorite! Warm apples and cinnamon and caramel with a crunchy topping, served warm with

vanilla icecream, it is like apple pie ala mode with a crunchy surprize!!

For the filling: 2-1/2 lb. apples (about 6 medium), peeled, quartered, cored, and sliced to yield about 6 cups
2 to 3 Tbs. granulated sugar
1/4 tsp. ground cinnamon
1 Tbs. all purpose flour

For the crisp topping:
1 cup all-purpose flour
5 Tbs. brown sugar
2 Tbs. granulated sugar
1/2 cup finely chopped nuts (I like pecans)
4 oz. (8 Tbs.) unsalted butter, cut into small pieces and chilled

 

Heat the oven to 350°F.

To make the filling:In a 9-inch pie pan that’s 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.

To make the topping:In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture. Sprinkle the entire mixture over the apples. Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 min. for a large crisp and 1 hour for individual crisps. Cool slightly before serving.